Tag: Weeknight Dinners

I am so excited to have a clean slate and start fresh for the new year. I definitely ate too many of my favorite holiday cookies and desserts!
Fluffy “snowwoman” is how I feel! lol! Maintaining a healthy lifestyle isn’t easy and it definitely comes with speed bumps along the way.

This week we are tossing the cookies and leftover junk so we can fill the cupboards and refrigerator with better choices moving forward. Matt and I want our children to make healthy choices and be active, so the best way to encourage that is to be the example!
It just doesn’t work if you tell your kiddos to be active and fuel their bodies with wholesome foods if you don’t do it yourself.

So here we are on Day 3 of 2017 and we are easing back into a healthier lifestyle again. We were so on track a year ago and then we let the happenings of life derail us from time to time. Instead of completely throwing in the towel and giving up…we march on!! 🙂
To hold myself accountable in the healthier eating department….AND help other busy bodies prepare simple, healthy and delicious meals during the craziness of the week….I am going to share a recipe on my blog every Tuesday!
So #TASTYTUESDAY here I come!

Todays dinner was super easy to prepare bc I did cheat a bit with the chicken. Sometimes I bake or grill my own chicken breasts on Sundays, but this week I opted for a Rotisserie Chicken instead. I remove the skin and pull the chicken off of the bones to use for recipes such as this.
If you like salads, this one is delicious and filling! hope you enjoy it as much as we do. (Although I must say my kiddos aren’t into eating these large salads yet so they had romaine and ranch for their salads with homemade flat pizza! The flat pizza’s are another great family meal to have through the week.)

Divide lettuce onto two large plates. Top the romaine with remaining vegetables by dividing the portions equally.
Place 1 egg (quartered) on top of each salad. Meanwhile Mix the hot sauce and maple syrup to your liking.
Heat a small pan over medium-high heat. Spray your pan with extra virgin olive oil and add the chopped chicken and hot sauce mixture. Toss together until heated thoroughly.
Divide chicken between the two salads and top each of them with half of the 1/3 cup of cheddar cheese. Drizzle each salad with 1- 2 Tbsp. Balsamic Vinaigrette and ENJOY!

Combine vinegar, lemon juice and honey in a bowl. Whisk until blended together.
Add the mustard and stir to combine, Mix well. Slowly drizzle oil into the mixture while whisking well.
(Store dressing in a mason jar or air tight container in refrigerator.
Hold at room temperature for 30 minutes prior to using. )

If you tried this recipe I would love to hear your feedback below!
Have a blessed week!
XO!